Healthy

Eggplant, fennel and burrata rye bruschetta

Name: Eggplant, fennel and burrata rye bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 large eggplant, cut into wedges; 2/3 cup (165ml) extra virgin olive oil; 250g cherry tomatoes on the vine; 2 tsp toasted fennel seeds, coarsely ground; 1 garlic clove, crushed; 1/4 cup (60ml) red wine vinegar; 6 slices rye sourdough, toasted; 2 tbs finely grated parmesan; 1/2 fennel, thinly shaved (we used a mandoline); Burrata and basil leaves, to serve

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https://healthimprovements.info/recipes/eggplant-fennel-burrata-rye-bruschetta/h1tk4zf6

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by Phoebe Wood

Feb 22, 2018

This fresh and easy vegetarian recipe makes for the perfect midweek meal.

1 large eggplant, cut into wedges
2/3 cup (165ml) extra virgin olive oil
250g cherry tomatoes on the vine
2 tsp toasted fennel seeds, coarsely ground
1 garlic clove, crushed
1/4 cup (60ml) red wine vinegar
6 slices rye sourdough, toasted
2 tbs finely grated parmesan
1/2 fennel, thinly shaved (we used a mandoline)
Burrata and basil leaves, to serve

Method

1.

Preheat oven to 200°C. Grease a baking tray and line with baking paper. Arrange eggplant on prepared tray in a single layer, drizzle with 1/3 cup (80ml) oil and season.
2.

Roast for 30 minutes or until tender and cooked through. Add tomatoes in last 10 minutes of cooking time or until starting to blister.
3.

Meanwhile, whisk fennel seeds, garlic, vinegar and remaining 1/3 cup (80ml) oil in a bowl. Season well.
4.

Divide toasted sourdough among serving plates and scatter with parmesan. Press eggplant onto the toast and top with tomato, shaved fennel, burrata and basil. Drizzle with dressing to serve.